Description
Indulge in the vibrant flavors of Thai Chicken Satay with Spicy Peanut Dipping Sauce, a dish that brings authentic Thai street food right to your table.
Ingredients
Scale
- 1 pound skinless, boneless chicken breasts, sliced into ½-inch strips lengthwise
- 1 stalk lemongrass, roughly chopped
- 2 tablespoons vegetable oil
- 2 tablespoons fish sauce
- 2 tablespoons palm sugar or light brown sugar
- 1 tablespoon freshly squeezed lime juice (from 1 lime)
- 1 tablespoon soy sauce
- 2 teaspoons freshly minced garlic (about 2 medium cloves)
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon Sriracha
- ½ cup creamy peanut butter
- ¼ cup hot water
- 2 tablespoons Thai red curry paste
- 2 tablespoons palm sugar or light brown sugar
- 2 tablespoons Sriracha
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon freshly squeezed lime juice (from 1 lime)
- 1 teaspoon finely minced garlic
- ½ teaspoon red pepper flakes
- 2 scallions, thinly sliced
- Kosher salt, to taste
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Prepare the peanut sauce by whisking together peanut butter and hot water, then adding red curry paste, palm sugar, Sriracha, soy sauce, rice vinegar, lime juice, garlic, red pepper flakes, and scallions. Season to taste.
- Marinate the chicken by blending lemongrass, vegetable oil, fish sauce, palm sugar, lime juice, soy sauce, turmeric, garlic, coriander, and Sriracha. Combine with chicken in a resealable bag and refrigerate for 1 to 2 hours.
- Preheat the grill and thread marinated chicken onto soaked bamboo skewers. Grill for about 3 minutes per side until cooked through.
- Serve warm with the spicy peanut dipping sauce.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Grilling
- Cuisine: Thai
Nutrition
- Serving Size: 1 skewer (75g)
- Calories: 235
- Sugar: 6g
- Sodium: 675mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 19g
- Cholesterol: 60mg